Fermented Street Drink · Pineapple
Tepache
Photo: Thelmadatter / Wikimedia Commons · CC BY-SA 3.0
It's brewed from the peel and rind of the pineapple, not the fruit's flesh, which usually gets eaten separately.
Tepache is a lightly fermented drink made by soaking pineapple peels with piloncillo (unrefined cane sugar), cinnamon, and water for a few days until it turns tangy and faintly fizzy. Street vendors ladle it from big glass jars into plastic cups over ice, sometimes with a splash of beer, and it's usually barely alcoholic.
Why it's made this way: It dates back to pre-Hispanic Mexico, originally made with fermented corn, and evolved into the pineapple version now sold at markets and street corners across the country.
More from Mexico
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.